Mary Engelbreit's "Sweet Treat" Blackberry Cobbler

linda hennessey


While looking for a good cobbler recipe for the wild blackberries I picked, I ran across this recipe in an old Mary Engelbreit "Sweet Treats" Dessert Cookbook (from the 80's) that I had in my cookbook collection. The added heavy cream makes the biscuit topping rich and scrumptious!


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20 Min
45 Min


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  • 1 1/2 c
    all-purpose flour
  • 3/4 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 6 Tbsp
    cold, unsalted butter, cut in pieces
  • 3/4 c
    heavy cream

  • 4 c
    fresh blackberries
  • 1/2 c
  • 1 1/2 Tbsp
    all-purpose flour
  • 1/8 tsp
    ground allspice

How to Make Mary Engelbreit's "Sweet Treat" Blackberry Cobbler


  1. Preheat oven to 375.
  2. Make the biscuit topping. In a large bowl, toss together the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
  4. Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
  5. Spoon the filling into an ungreased 13x9-inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (the batter will spread as it cooks).
  6. Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
  7. Serve warm or at room temperature. Top with vanilla ice cream (optional).

Printable Recipe Card

About Mary Engelbreit's "Sweet Treat" Blackberry Cobbler

Main Ingredient: Fruit
Regional Style: American

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